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Aisala H, Nygren H, Seppänen-Laakso T, Heiniö RL, Kießling M, Aganovic K, Waser A, Kotilainen H, Ritala A. Comparison of low energy and high energy electron beam treatments on sensory and chemical properties of seeds. Food Res Int 2021; 148:110575. [PMID: 34507725 DOI: 10.1016/j.foodres.2021.110575] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 06/24/2021] [Accepted: 06/27/2021] [Indexed: 01/25/2023]
Abstract
Consumption of fresh and minimally processed foods such as seeds as a part of a healthy diet is a trend. Unfortunately, fat-rich seeds are often contaminated with pathogenic microorganisms and face frequent product recalls. Electron beams have been applied as a microbial decontamination measure for decades. Conventionally high energy electron beams (HEEB) are being used, whereas low energy electron beams (LEEB, <300 keV) have only recently been introduced to the food industry and more studies are needed. Electron beam treatment has several advantages over other decontamination technologies. The treatment is non-thermal, chemical-free, water-free, and does not use radioactive substances. The effect of electron beams on the sensory and chemical properties of seeds has not been widely studied. This study assessed LEEB and HEEB treated pumpkin and flax seeds immediately after treatments, and after three months of storage. The seeds' sensory profiles were altered after both treatments when compared with non-treated samples, with a higher dose leading to a greater level of alteration. However, the sensory profile of LEEB treated seeds was similar to the non-treated seeds whereas HEEB treated seeds differed from both. The storage period of three months further increased the observed differences between the samples. LEEB and HEEB treatments seemed to cause lipid degradation as the content of volatile aldehydes was increased. This effect was more profound in HEEB treated samples. The data presented in this study shows that LEEB as a microbial reduction solution has great potential to preserve the chemical and sensory properties of nutritious seeds.
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Affiliation(s)
- H Aisala
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, 02044 Espoo, Finland.
| | - H Nygren
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, 02044 Espoo, Finland
| | - T Seppänen-Laakso
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, 02044 Espoo, Finland
| | - R-L Heiniö
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, 02044 Espoo, Finland
| | - M Kießling
- Deutsches Institut für Lebensmitteltechnik e.V., Prof. von Klitzing Str. 7, 49610 Quakenbrück, Germany
| | - K Aganovic
- Deutsches Institut für Lebensmitteltechnik e.V., Prof. von Klitzing Str. 7, 49610 Quakenbrück, Germany
| | - A Waser
- Bühler AG, Gupfenstrasse 5, 9240 Uzwil, Switzerland
| | - H Kotilainen
- Bühler AG, Gupfenstrasse 5, 9240 Uzwil, Switzerland
| | - A Ritala
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, 02044 Espoo, Finland
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Beef abattoir interventions in a risk-based meat safety assurance system. Meat Sci 2021; 182:108622. [PMID: 34265543 DOI: 10.1016/j.meatsci.2021.108622] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 07/04/2021] [Accepted: 07/05/2021] [Indexed: 11/23/2022]
Abstract
In risk-based meat safety assurance system, the use of interventions is intended to accomplish the meat safety targets on chilled carcasses, particularly in situations when an abattoir is unable to sufficiently reduce risks arising from specific farms/animal batches by using process hygiene alone. Furthermore, interventions are considered whenever food safety authorities identify meat production processes associated with high risks for consumers. This paper overviews the role of beef interventions in a risk-based, meat safety assurance system. Cattle hide interventions (chemical hide washes and microbial immobilisation treatment with shellac) and beef carcass interventions (pasteurisation treatments with hot water and/or steam and organic (lactic) acid washes), show consistent reduction effects of aerobic bacteria and faecal indicators and reduced prevalences of naturally present VTEC and Salmonella. The review also identified interventions where there was a lack of data and further research was needed, and other contextual factors to inform the risk management decisions for further development of risk-based meat safety assurance system.
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Kim H, Jung AH, Park SH, Yoon Y, Kim BG. In Vitro Protein Disappearance of Raw Chicken as Dog Foods Decreased by Thermal Processing, but Was Unaffected by Non-Thermal Processing. Animals (Basel) 2021; 11:ani11051256. [PMID: 33925442 PMCID: PMC8146497 DOI: 10.3390/ani11051256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 04/18/2021] [Accepted: 04/24/2021] [Indexed: 11/17/2022] Open
Abstract
Simple Summary Chicken meat is widely used as a dog food due to its high nutritional values and palatability. Pasteurization is important to ensure the safety of chicken meat: thermal processing and non-thermal processing including high-pressure processing, ultraviolet-light emitting diode radiation, electron-beam irradiation, and gamma-ray irradiation. The influence of these pasteurization methods on nutrient digestibility is of interest. In the present work, the effects of thermal and non-thermal processing methods on protein digestibility of chicken meat were measured using in vitro assays. Protein digestibility of chicken meat was decreased by high-temperature processing at 70, 90, and 121 °C. However, non-thermal processing methods including high-pressure processing, ultraviolet-light emitting diode radiation, electron-beam irradiation, and gamma-ray irradiation did not affect protein digestibility of chicken meat. The present study indicates that nutritional values of chicken meat were maintained when non-thermal processing methods are used whereas they were decreased by thermal processing methods. Abstract The objectives of the present study were to determine the influence of thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) in chicken meat as dog foods using 2-step in vitro assays. In thermal processing experiments, IVID of DM and CP in chicken meat thermally processed at 70, 90, and 121 °C, respectively, with increasing processing time was determined. For non-thermal processing experiments, IVID of DM and CP in chicken meat processed by high-pressure, ultraviolet-light emitting diode (UV-LED), electron-beam, and gamma-ray was determined. Thermal processing of chicken meat at 70, 90, and 121 °C resulted in decreased IVID of CP (p < 0.05) as heating time increased. In non-thermal processing experiment, IVID of CP in chicken meat was not affected by high-pressure processing or UV-LED radiation. In vitro ileal disappearance of CP in electron-beam- or gamma-ray-irradiated chicken meat was not affected by the irradiation intensity. Taken together, ileal protein digestibility of chicken meat for dogs is decreased by thermal processing, but is minimally affected by non-thermal processing methods.
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Affiliation(s)
- Hansol Kim
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea;
| | - Ah Hyun Jung
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea; (A.H.J.); (S.H.P.)
| | - Sung Hee Park
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea; (A.H.J.); (S.H.P.)
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea;
- Risk Analysis Research Center, Sookmyung Women’s University, Seoul 04310, Korea
| | - Beob Gyun Kim
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea;
- Monogastric Animal Feed Research Institute, Konkuk University, Seoul 05029, Korea
- Correspondence: ; Tel.: +82-2-2049-6255
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Zhang Y, Moeller R, Tran S, Dubovcova B, Akepsimaidis G, Meneses N, Drissner D, Mathys A. Geobacillus and Bacillus Spore Inactivation by Low Energy Electron Beam Technology: Resistance and Influencing Factors. Front Microbiol 2018; 9:2720. [PMID: 30532740 PMCID: PMC6265500 DOI: 10.3389/fmicb.2018.02720] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Accepted: 10/24/2018] [Indexed: 11/13/2022] Open
Abstract
Low energy electron beam (LEEB) treatment is an emerging non-thermal technology that performs surface decontamination with a minimal influence on food quality. Bacterial spore resistance toward LEEB treatment and its influencing factors were investigated in this study. Spores from Geobacillus and Bacillus species were treated with a lab-scale LEEB at energy levels of 80 and 200 keV. The spore resistances were expressed as D-values (the radiation dose required for one log10 reduction at a given energy level) calculated from the linear regression of log10 reduction against absorbed dose of the sample. The results revealed that the spore inactivation efficiency by LEEB is comparable to that of other ionizing radiations and that the inactivation curves are mostly log10-linear at the investigated dose range (3.8 - 8.2 kGy at 80 keV; 6.0 - 9.8 kGy at 200 keV). The D-values obtained from the wildtype strains varied from 2.2 - 3.0 kGy at 80 keV, and from 2.2 - 3.1 kGy at 200 keV. Bacillus subtilis mutant spores lacking α/β-type small, acid-soluble spore proteins showed decreased D-values (1.3 kGy at 80 and 200 keV), indicating that spore DNA is one of the targets for LEEB spore inactivation. The results revealed that bacterial species, sporulation conditions and the treatment dose influence the spore LEEB inactivation. This finding indicates that for the application of this emerging technology, special attention should be paid to the choice of biological indicator, physiological state of the indicator and the processing settings. High spore inactivation efficiency supports the application of LEEB for the purpose of food surface decontamination. With its environmental, logistical, and economic advantages, LEEB can be a relevant technology for surface decontamination to deliver safe, minimally processed and additive-free food products.
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Affiliation(s)
- Yifan Zhang
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland
| | - Ralf Moeller
- Space Microbiology Research Group, Institute of Aerospace Medicine, Radiation Biology Division, German Aerospace Center, Cologne, Germany
| | - Sophia Tran
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland
| | - Barbora Dubovcova
- Digital Technologies, Data Analytics and Services Business Unit, Bühler AG, Uzwil, Switzerland
| | - Georgios Akepsimaidis
- Digital Technologies, Data Analytics and Services Business Unit, Bühler AG, Uzwil, Switzerland
| | - Nicolas Meneses
- Digital Technologies, Data Analytics and Services Business Unit, Bühler AG, Uzwil, Switzerland
| | - David Drissner
- Microbiology of Plant Foods, Agroscope, Waedenswil, Switzerland
- Department of Life Sciences, Albstadt-Sigmaringen University, Sigmaringen, Germany
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland
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Stratakos AC, Grant IR. Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef. Food Microbiol 2018; 76:209-218. [PMID: 30166143 DOI: 10.1016/j.fm.2018.05.011] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 05/23/2018] [Accepted: 05/25/2018] [Indexed: 12/26/2022]
Abstract
Antimicrobial effects of multiple physical, biological and natural interventions on pathogenic Escherichia coli in raw beef were assessed. A cocktail of E. coli strains was inoculated onto gamma-irradiated beef and enumerated immediately after each intervention and during storage at 4 °C for 7 days. Of the physical interventions, silver-containing antimicrobial packaging and ozone gas treatment did not show significant antimicrobial effects, however cold plasma treatment reduced E. coli levels by 0.9 and 1.82 log10 CFU/cm2 after 2 and 5 min treatments, respectively. A phage cocktail reduced E. coli counts by 0.63 and 1.16 log10 CFU/g after 24 h storage at 4 and 12 °C, respectively. Of the natural interventions, vinegar and lactic acid (5%) washes for 5 min caused reductions of ∼1 log10 CFU/g immediately after treatment, whereas lactoferrin and nisin treatments, separately or in combination, had insignificant antimicrobial effects. Nanoemulsions containing carvacrol or thyme essential oils caused immediate E. coli reductions of 1.41 and 1.36 log10 CFU/g, respectively, plus a progressive reduction in viable numbers during storage at 4 °C. Our findings suggest that cold plasma, bacteriophages, vinegar, lactic acid, or carvacrol and thyme essential oil nanoemulsions could potentially be of use to the beef industry for controlling pathogenic E. coli contamination.
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Affiliation(s)
- Alexandros Ch Stratakos
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK
| | - Irene R Grant
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK.
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7
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Zimet P, Mombrú ÁW, Faccio R, Brugnini G, Miraballes I, Rufo C, Pardo H. Optimization and characterization of nisin-loaded alginate-chitosan nanoparticles with antimicrobial activity in lean beef. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.015] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Sohaib M, Anjum FM, Arshad MS, Rahman UU. Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:19-30. [PMID: 26787929 PMCID: PMC4711421 DOI: 10.1007/s13197-015-1985-y] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/19/2015] [Accepted: 07/28/2015] [Indexed: 11/24/2022]
Abstract
Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.
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Affiliation(s)
- Muhammad Sohaib
- />National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Faqir Muhammad Anjum
- />Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Sajid Arshad
- />Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Ubaid Ur Rahman
- />National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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9
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Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.07.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Wheeler T, Kalchayanand N, Bosilevac J. Pre- and post-harvest interventions to reduce pathogen contamination in the U.S. beef industry. Meat Sci 2014; 98:372-82. [DOI: 10.1016/j.meatsci.2014.06.026] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2014] [Revised: 06/19/2014] [Accepted: 06/20/2014] [Indexed: 10/25/2022]
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11
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Jo D, Sanyal B, Lee JW, Kwon JH. Thermoluminescence characterization of isolated minerals to identify oranges exposed to γ-ray, e-beam, and X-ray for quarantine applications. J Radioanal Nucl Chem 2014. [DOI: 10.1007/s10967-014-3421-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Li S, Kundu D, Holley RA. Use of lactic acid with electron beam irradiation for control of Escherichia coli O157:H7, non-O157 VTEC E. coli, and Salmonella serovars on fresh and frozen beef. Food Microbiol 2014; 46:34-39. [PMID: 25475263 DOI: 10.1016/j.fm.2014.06.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2014] [Revised: 06/13/2014] [Accepted: 06/18/2014] [Indexed: 11/28/2022]
Abstract
Lactic acid pre-treatment was examined to enhance the antimicrobial action of electron (e-) beam irradiation of beef trim. Meat samples were inoculated with Escherichia coli O157:H7, non-O157 VTEC E. coli or Salmonella cocktails and treated with 5% lactic acid at 55 °C. Samples were packaged aerobically or vacuum-packed, kept at 4 °C and treated with 1 kGy e-beam energy. Frozen samples were treated with 1, 3 or 7 kGy and stored at -20 °C for ≤ 5 d. Lactic acid enhanced the antimicrobial action of 1 kGy e-beam treatment against Salmonella by causing an additional <1.8 log CFU/g reduction. One kGy treatment of refrigerated samples reduced VTEC E. coli viability by 4.5 log CFU/g, and while lactic acid did not improve the reduction, after freezing additive effects were found. After 3 kGy irradiation, Salmonella was reduced by 2 and 4 log CFU/g in the irradiated and lactic acid plus irradiated samples, respectively. Lactic acid pre-treatment was of limited value with 1 kGy treatment for improving control of toxigenic E. coli in fresh beef trim, however, it would be useful with low dose irradiation for controlling both VTEC E. coli and Salmonella in frozen product.
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Affiliation(s)
- Shuliu Li
- Department of Food Science, University of Manitoba, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba, R3T 2N2 Canada
| | - Devapriya Kundu
- Department of Food Science, University of Manitoba, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba, R3T 2N2 Canada
| | - Richard A Holley
- Department of Food Science, University of Manitoba, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba, R3T 2N2 Canada.
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13
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Changing Old Habits. Food Saf (Tokyo) 2014. [DOI: 10.1128/9781555816186.ch17] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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14
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Maxim JE, Neal JA, Castillo A. Development of a novel device for applying uniform doses of electron beam irradiation on carcasses. Meat Sci 2014; 96:373-8. [DOI: 10.1016/j.meatsci.2013.07.030] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2013] [Revised: 07/20/2013] [Accepted: 07/25/2013] [Indexed: 11/17/2022]
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15
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Kundu D, Gill A, Lui C, Goswami N, Holley R. Use of low dose e-beam irradiation to reduce E. coli O157:H7, non-O157 (VTEC) E. coli and Salmonella viability on meat surfaces. Meat Sci 2014; 96:413-8. [DOI: 10.1016/j.meatsci.2013.07.034] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2012] [Revised: 07/14/2013] [Accepted: 07/26/2013] [Indexed: 11/30/2022]
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16
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Fang XB, Zhang LP, Yu XZ, Li JY, Lu CY, Zhao ZH, Yang RJ. Association of HSL gene E1-c.276C>T and E8-c.51C>T mutation with economical traits of Chinese Simmental cattle. Mol Biol Rep 2013; 41:105-12. [DOI: 10.1007/s11033-013-2842-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2012] [Accepted: 10/26/2013] [Indexed: 11/28/2022]
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17
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Kundu D, Holley R. Effect of Low-Dose Electron Beam Irradiation on Quality of Ground Beef Patties and Raw, Intact Carcass Muscle Pieces. J Food Sci 2013; 78:S920-5. [DOI: 10.1111/1750-3841.12140] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2013] [Accepted: 03/24/2013] [Indexed: 11/29/2022]
Affiliation(s)
- Devapriya Kundu
- Dept. of Food Science, Faculty of Agricultural and Food Sciences; Univ. of Manitoba; Winnipeg; MB; R2J 3L8; Canada
| | - Richard Holley
- Dept. of Food Science, Faculty of Agricultural and Food Sciences; Univ. of Manitoba; Winnipeg; MB; R2J 3L8; Canada
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18
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Bhat R, Karim Alias A, Paliyath G. Use of Electron Beams in Food Preservation. PROGRESS IN FOOD PRESERVATION 2012:343-372. [DOI: 10.1002/9781119962045.ch17] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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20
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Statement summarising the Conclusions and Recommendations from the Opinions on the Safety of Irradiation of Food adopted by the BIOHAZ and CEF Panels. EFSA J 2011. [DOI: 10.2903/j.efsa.2011.2107] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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21
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Benedito J, Cambero M, Ortuño C, Cabeza M, Ordoñez J, de la Hoz L. Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation. Radiat Phys Chem Oxf Engl 1993 2011. [DOI: 10.1016/j.radphyschem.2010.11.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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22
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Loretz M, Stephan R, Zweifel C. Antibacterial activity of decontamination treatments for cattle hides and beef carcasses. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.09.004] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Almeida da Trindade R, Mancini-Filho J, Casañas Haasis Villavicencio ALÃ. Effects of natural antioxidants on the lipid profile of electron beam-irradiated beef burgers. EUR J LIPID SCI TECH 2009. [DOI: 10.1002/ejlt.200900146] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Kalchayanand N, Arthur TM, Bosilevac JM, Brichta-Harhay DM, Guerini MN, Wheeler TL, Koohmaraie M. Evaluation of various antimicrobial interventions for the reduction of Escherichia coli O157:H7 on bovine heads during processing. J Food Prot 2008; 71:621-4. [PMID: 18389711 DOI: 10.4315/0362-028x-71.3.621] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effectiveness of electrolyzed oxidizing water, FreshFx, hot water, DL-lactic acid, and ozonated water was determined using a model carcass spray-washing cabinet. A total of 140 beef heads obtained from a commercial processing line were inoculated with Escherichia coli O157:H7 on the cheek areas. Each head was exposed to a simulated preevisceration wash and then had antimicrobial wash treatments. Hot water, lactic acid, and FreshFx treatments reduced E. coli O157:H7 on inoculated beef heads by 1.72, 1.52, and 1.06 log CFU/cm2, respectively, relative to the simulated preevisceration wash. Electrolyzed oxidizing water and ozonated water reduced E. coli O157:H7 less than 0.50 log CFU/cm2. Hot water, lactic acid, and FreshFx could be used as decontamination washes for the reduction of E. coli O157:H7 on bovine head and cheek meat.
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Affiliation(s)
- Norasak Kalchayanand
- US Department of Agriculture, Agricultural Research Service, Roman L. Hruska US Meat Animal Research Center, Nebraska 68933-0166, USA.
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Chalise PR, Hotta E, Matak KE, Jaczynski J. Inactivation kinetics of Escherichia coli by pulsed electron beam. J Food Sci 2008; 72:M280-5. [PMID: 17995653 DOI: 10.1111/j.1750-3841.2007.00451.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
A novel and compact low-energy (keV) high-power pulsed electron beam (e-beam) that utilizes a secondary emission electron gun (SEEG) was designed and constructed. Escherichia coli JM 109 at a concentration of 10(6) CFU/mL was spread-plated on Luria-Bertani (LB) medium and subjected to the SEEG e-beam. The e-beam was administered as 1 or 5 pulses. The duration of a single pulse was constant at 5 micros, e-beam current density was constant at 25 mA/cm2, and e-beam energy varied between 60 and 82.5 keV. Following treatment with the SEEG e-beam, survivors of the irradiated E. coli samples were enumerated by a standard 10-fold dilution and spread-plated. The survivor curves were plotted on logarithmic scale as a function of e-beam dose. The D10-values were calculated as a negative reciprocal of the slope of the survivor curves. The D10-values for E. coli inactivated with 1- and 5-pulse SEEG e-beam were 0.0026 and 0.0217 Gy, respectively. These D10-values were considerably lower than published D10-values for E. coli inactivated with conventional high-energy continuous e-beam, likely due to shorter exposure time (t), greater current density (J), and a pulse mode of the SEEG e-beam. The SEEG e-beam showed promising results for microbial inactivation in a nonthermal manner; however, due to low energy of the SEEG e-beam, current applications are limited to surface decontamination. The SEEG e-beam may be an efficient processing step for surface inactivation of food-borne pathogens on ready-to-eat products, including fresh and leafy vegetables.
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Affiliation(s)
- P R Chalise
- West Virginia Univ., Animal and Nutritional Sciences, Morgantown, WV 26506, USA
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Abstract
Contaminated food continues to be the principal vehicle for transmission of Escherichia coli O157:H7 and other Shiga toxin-producing E. coli (STEC) to humans. A large number of foods, including those associated with outbreaks (alfalfa sprouts, fresh produce, beef, and unpasteurized juices), have been the focus of intensive research studies in the past few years (2003 to 2006) to assess the prevalence and identify effective intervention and inactivation treatments for these pathogens. Recent analyses of retail foods in the United States revealed E. coli O157:H7 was present in 1.5% of alfalfa sprouts and 0.17% of ground beef but not in some other foods examined. Differences in virulence patterns (presence of both stx1 and stx2 genes versus one stx gene) have been observed among isolates from beef samples obtained at the processing plant compared with retail outlets. Research has continued to examine survival and growth of STEC in foods, with several models being developed to predict the behavior of the pathogen under a wide range of environmental conditions. In an effort to develop effective strategies to minimize contamination, several influential factors are being addressed, including elucidating the underlying mechanism for attachment and penetration of STEC into foods and determining the role of handling practices and processing operations on cross-contamination between foods. Reports of some alternative nonthermal processing treatments (high pressure, pulsed-electric field, ionizing radiation, UV radiation, and ultrasound) indicate potential for inactivating STEC with minimal alteration to sensory and nutrient characteristics. Antimicrobials (e.g., organic acids, oxidizing agents, cetylpyridinium chloride, bacteriocins, acidified sodium chlorite, natural extracts) have varying degrees of efficacy as preservatives or sanitizing agents on produce, meat, and unpasteurized juices. Multiple-hurdle or sequential intervention treatments have the greatest potential to minimize transmission of STEC in foods.
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Affiliation(s)
- Marilyn C Erickson
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA
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EDWARDS JESSICARENEE, FUNG DANIELY. PREVENTION AND DECONTAMINATION OF ESCHERICHIA COLI O157:H7 ON RAW BEEF CARCASSES IN COMMERCIAL BEEF ABATTOIRS. ACTA ACUST UNITED AC 2006. [DOI: 10.1111/j.1745-4581.2006.00037.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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